Swiss Chard Salad
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 1 bunch of chard (you want about 5 cups once it’s all chopped up)
- 4 teaspoons olive oil
- 2 teaspoons red wine vinegar or cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons maple syrup
- Salt and pepper, a couple shakes of each
- 1 cup diced cucumber
- 1 small beet, sliced thinly and slices cut into quarters (raw)
- 1/4 cup golden raisins or dried cranberries
- 1/4 cup toasted sunflower seeds
Instructions
- Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!
- Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
- Add everything else and toss.
- Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.
Nutrition
- Serving Size: 3 cups
- Calories: 254
- Fat: 13
- Carbohydrates: 34
- Fiber: 5
- Protein: 6
Find it online: https://hilahcooking.com/swiss-chard-salad/